Recipes

Blackberry Bacon Pancakes

Weekend mornings at our house usually means lots of coffee, Sinatra cranked, too much coffee (if that’s even possible), and brunch.

For the record (if it wasn’t already glaringly obvious), I love breakfast. Love it. I’m the guy who could very happily eat breakfast food every single meal of the day and be completely content. Just like Ron Swanson (#gimmealltheeggs). There’s something magical about eggs, bacon, pancakes, waffles, omelettes…they’re just….perfect.

I grew up in a house where breakfast wasn’t really a thing. The classic grab and go. Coffee and hit the ground running. So I didn’t appreciate the perfect start of the day that I missed out on for so many years. That classic start. The ‘joie de vie’ that comes from starting the day chill. And now that I’m in the know, I couldn’t possibly go back.

Blackberry Bacon Pancakes

Serves 4

1 1/2 cups flour

2 tablespoons sugar

1 heaped teaspoon baking powder

1 teaspoon baking soda

1 egg

1 1/2 cups whole milk

Pinch of salt

2 tablespoons butter

1 cup blackberries

12 pieces of bacon

1 tablespoon maple syrup

Preheat your oven to 400.

Place your bacon on a baking sheet lined with parchment paper. Baste the tops of your bacon with maple syrup and bake for 30 minutes, flipping halfway through, until nice and crispy.

While the bacon is cooking, get your pancake on.

In a medium bowl, combine your flour, salt, sugar, baking soda, and powder. In another bowl, whisk together your eggs and milk. Add the wet to your dry ingredients, and whisk until combined.

Heat a pan over medium, and melt your butter. Working in batches, spoon out your pancakes (about 1/4 cup of batter per pancake), and cook each side until golden brown.

Top your cooked pancakes with butter, a handful of blackberries, and 3 slices of bacon.